Preventing Food Poisoning

The basic precautions in the handling of food can per-t a great deal of misery and expense. The following procedures will help keep food-borne disease away from family:

  • If you’re preparing food, keep your hands clean. Wash after using the toilet, changing the baby, handling your pets, or touching any raw meat or eggs. Don’t handle food if you are ill, especially if you have diarrhea or other intestinal symptoms, or if you have any infected cuts or sores on your hands.
  • If raw meat or eggs have come in contact with any kitchen countertop, be sure to wash it thoroughly.
  • Everyone must wash hands before eating.
  • Cook meat thoroughly. Make sure that poultry and beef (especially hamburger) do not have any raw spots inside before they are served.
  • Stay away from raw milk (even when it’s “certified”) or products made from raw milk.
  • Don’t let food sit at room temperature for more than two hours.
  • If you prepare food today to be eaten tomorrow, put it directly into the freezer or refrigerator. Don’t let it sit for hours to cool to room temperature.
  • Never give honey to a baby before the first birthday.
  • If you travel to a foreign country where you are not certain of the cleanliness of food preparation, stay away from salads and food sold by street vendors. Avoid water or ice unless you are certain that it came from a purified source.